Sole, asparagus, chervil oil

Put 40g chervil, 20g spinach, 150 ml grapeseed oil and some salt in the blender and blend for at least 2 mins. Transfer to a saucepan and heat till t starts to separate. Sieve and cool

Cut a celery stick and softly fry the pieces in a glug of olive oil, add 500g fish bones and after 15 mins deglaze with 125 ml white wine.

Add 500 ml water, some sprigs of thyme, 1 laurel leaf, 6 black pepperscorns, some lavas and 1 bruised clove of garlic. Bring almost to the boil, simmer for 30 mins and sieve.

Softly fry 1 minced onion, 2 tbsp hacked lavas and some thyme tops in a tbsp butter till the onion is glassy.

Add 100 ml Noilly Prat and 100 ml white wine and reduce to 1/3.

Then add 100 ml of the fish stock and 100 ml double cream, simmer for 10 mins.

Sieve and whisk in 50g butter, add the zes and juice from 1/2 lemon, taste and season with pepper and salt

Peel 2 asparagus and boil 4 mins in water with a tbsp butter

Panfry 2 pieces of sole in butter, season with salt and pepper

Serve as shown with some sweet cicely and drops of the chervil oil

(A BlendBroters recipe)